Chicken Almondoisse

Chicken Almondoisse

When glancing at this recipe chicken at first I thought it was very complicated how to do it but basically it's got a fancy name and the only thing you do is after you have done all the process cooking the chicken when you serve it you sprinkle it with the almonds, now how hard is that?


I would use toasted salted almonds, and I would not slice them, I would leave them whole.

-Sweet Mama Janisse


For 12 people ()


  • 13 pound(s) chicken
  • 0.13 teaspoon(s) celery salt
  • 1 pint(s) water
  • 0.5 cup(s) flour
  • 1.5 teaspoon(s) salad oil
  • 0.13 teaspoon(s) black pepper
  • 6 slices of bacon
  • 0.25 cup(s) seedless rasins
  • 1 small onion
  • 0.5 sweet Creole pepper
  • 1.5 tablespoon(s) curry powder
  • 2 tablespoon(s) butter
  • 0.5 cup(s) blanched almonds
  • 0.5 cup(s) red wine
  • 0.25 cup(s) finely chopped celery

Chicken Almondoisse Directions

  1. Blanch almonds in hot water and peel off skins then toast in butter until golden brown.  Set aside.  
  2. Disjoint chicken.  Simmer neck and giblets with celery seed in one pint of water until you have 1-¼ cups of rich broth.  
  3. Fry bacon at hot temperature in deep heavy chicken fryer until crispy.  Remove bacon and break into bits to be used later.  
  4. Dredge remainder of chicken in mixed flour and salt.  Then brown on all sides in hot bacon fat.
  5. Remove chicken from pot and fry minced onion and sweet pepper until limp, stirring often to avoid scorching.  
  6. Add broth, wine, raisins, black pepper and curry powder.  Return chicken to pot and simmer over low flame, tightly covered until tender.  
  7. Heap in center of big platter and strew with bacon and almonds.